Heat a skillet over medium heat until hot but not smoking. Add the cumin
seeds and cook until the seeds begin to brown and pop, about 1 minute.
Remove from skillet and reserve. Heat the oil in the same skillet, add the
garlic, and sauté for 30 seconds. Add the cauliflower and sauté, stirring
occasionally, about 5 minutes, until the cauliflower begins to brown. Add
the toasted cumin seed, salt and pepper, toss well and serve.

Serves 2

NOTE: When I made this (10/23/98) I forgot the garlic and it was delicious
anyway. I cut back some on the seeds and the oil could have also
been cut some.

Editors Note: If you are not fond of cumin, substitute fennel or caraway
seeds.

MY NOTE: I like cumin but try the others anyway for a variation.
ALSO: This works with cabbage also. I just melted about 1-2
tablespoons of butter in pan, added cumin, then added 1/4 head
of cabbage cut up. The water clinging to the leaves is enough
to help steam the cabbage. Was really good. (Using about 2 cups
raw cabbage = 5.7 grams total.)

Total Grams: 11.1
Per serving: (2) 5.5

If you like cumin you’ll love this recipe. I thought if sounded like too much cumin
but I found that it wasn’t. I used the same principal with cabbage, too.